Preheat your oven to 200°C (400°F). Slice the tops off the bell peppers and carefully remove all seeds and membranes. Arrange them cut-side up in a baking dish.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes, then stir in the minced garlic and cook for another minute until aromatic.
While the aromatics cook, fluff the cooked rice and let it cool slightly. In a large mixing bowl, combine the rice with the sautéed onion and garlic, along with the ground meat, chopped herbs, salt, pepper, and half a cup of shredded cheese. Mix everything well until evenly incorporated.
Stuff each prepared pepper generously with the filling, pressing down lightly to pack it in. If desired, sprinkle a little extra cheese on top of each stuffed pepper for a bubbly, golden crust.
Drizzle a small amount of olive oil over the stuffed peppers and place the dish in the oven. Bake uncovered for 30–35 minutes, until the peppers are tender and slightly charred around the edges, and the cheese on top is bubbling and golden.
Remove the peppers from the oven and let them rest for 5 minutes. Garnish with additional fresh herbs or a squeeze of lemon if desired. Serve warm and enjoy the comforting, cheesy goodness inside the tender roasted peppers.
